Andrew was born & raised in Calgary, Alberta and has always had a passion for interesting and high-quality food. His career in the kitchen began over 15 years ago where he became fascinated by ingredients and preparationstyles. He is continually inspired to create dishes that are unique & challenging.

Andrew learned the ropes under some great chefs, with experiences ranging from Sous Chef with the Red Door Bistro, and Vintage Chophouse & Blink, to Executive Chef at Julliard. During this time his own special styleevolved and creative technique and artfully plating dishes became his natural niche.